String Bean Casserole Salad

Name: String Bean Casserole Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 people
Cuisine: American
Ingredients: kosher salt; 1 pound green beans; 1 red bell pepper; ½ cup apple cider vinegar; 2 ounces porcini mushrooms; ¼ cup Hidden Valley® Original Ranch® Plant Powered Dressing; ½ cup French fried onions

Prep Time 15 min
Cook Time 20 min
Servings 4

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Ingredients (7)

kosher salt, as needed
green beans, trimmed and cut into thirds 1 pound
red bell pepper, seeded and sliced 1
apple cider vinegar ½ cup
dried porcini mushrooms 2 ounces
french-fried onions (recommended French’s®) ½ cup
Hidden Valley® Original Ranch® Plant Powered Topping & Dressing

Hidden Valley® Original Ranch® Plant Powered Dressing ¼ cup

For safe meat preparation, reference the USDA website. For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

Steps (4)

1

Bring a large pot of salted water to a boil, add greens and bell peppers, and cook until bright and still crisp, about 3 minutes.
2

Use a slotted spoon to transfer the green beans and pepper to a large bowl filled with ice water. When cool, drain and move to a paper towel-lined baking sheet; pat dry.
3

In a small saucepan over medium heat, combine 2 cups water, vinegar, mushrooms and 1 teaspoon salt, stirring to dissolve the salt; cover and cook for 15 minutes. Remove pan from heat and let rest, covered, for another 15 minutes.
4

Drain mushrooms well and add them to a large bowl, along with the green beans, peppers and dressing. Toss and serve with fried onions sprinkled over the top.